Edward: Let’s talk about the blog.

Hannah: OK

Edward: I want to put something up that’s kind of an “about” page.

Hannah: Hmm. Food and drink related?

Edward: Yeah. It will be in chat form.

Hannah: Fond childhood meal memory:
Favorite special occasion food:
Booze you first puked on:
Food revelation:
Drink revelation:
Sad food:

Edward: All these things are good.

Hannah: OK

Edward: Maybe too good.

Hannah: What why?

Edward: Maybe they should be individual entries? I’m going to save these topics.

Hannah: Uh, OK. But then what will the about page be about?
Oh man, do I have to start capitalizing and shiz in my chats?

Edward: No, I will edit.

Hannah: X_X

Edward: I will edit your craziness.

Hannah: I don’t think you should. You can’t handle it.

Edward: -_-
Here’s a question:



Hannah: More categories:
Favorite food writing:
Hateful foods:
Ethnic foods:

Edward: When you started being really interested in food:

Hannah: Yes

Edward: Let’s talk about that. When did you start being really interested in food?

Hannah: Hmmmmmmmmmmmm.

Edward: Beyond just liking food. When you realized you were more interested in food than most people.

Hannah: Well, I was thinking that it truly took off when I started working at Zingerman’s, but it had to have been before that. Because I was reading MFK Fisher and that one guy…Calvin Trillin, long before. Also, my favorite parts of beloved childhood books were about food. Like Little House.

Edward: Yes, Little House! I wonder how many food geeks have Little House as a seminal text.

Hannah: So, for psychoanalysis purposes, I would say I was a foodie before I even knew what that was.

Edward: How much do you want to bet that 90% of food geeks remember the part in Little House in the Big Woods where they make little candies out of the maple sap and a pan of snow.

Hannah: I have an early memory of a beautiful birthday cake with that clear kind of colored icing decor… I am a December — wait, I’m telling a story.

Edward: Oh, sorry!

Hannah: I am a December baby, so it was red and green gel icing. It was at my daycare, and some BABY got into it and messed it all up!

Edward: OH NO!

Hannah: I WAS LIVID.
Yes, maple sugar candy in pans of snow. How disappointing it was to find maple candy tastes kind of gross.

Edward: Yes. Did that birthday cake incident make you want ALL THE FOOD?

Hannah: I can’t remember. I just remember being heartbroken that my birthday was RUINED.

Edward: I wonder if that’s what made you sensitive about bad service in restaurants, especially on special occasions.

Hannah: Hmmm maybe!
What about you? Always been a foodie?

Edward: Something we talked about recently in relation to books was surprising to me — realizing that the books I enjoy have always featured a lot of good food. Not necessarily books about food or where food was a focus. Or maybe just that those parts were what I focused on and remember? Like in Have Space Suit, Will Travel, when Kip’s in the prison on Pluto and he’s trying to open a can of stew. I think the reason I couldn’t get into Mists of Avalon is that nobody ate anything!

Hannah: Hmmm…

Edward: I mean, the book starts off with a scene where some family members get together, and they just sit around and talk — where’s the refreshments?
Where is vodka, where is marinated herring?

Hannah: They’re always stopping to get burgers in Firestarter.

That’s why I like “on the run” fugitive stories, because they tend to focus on eating.
When I was a kid, I had an idea for a fantasy novel, that stuck with me until I grew up.
The main character was a cook, and he was travelling with this group of adventurers, and mostly what he did was cook, using stuff they found while on the road.

Hannah: I wouldst read that.

Edward: So there would be all these recipes with fantastical ingredients.
That’s something I liked about Game of Thrones, is all the food — the TV show really should have more of that in there instead of the violence and bewbs.

Hannah: Oh, yeah, the books do. Also, there’s a blog out there that recreates? replicates? reproduces? makes the food from the books.

Edward: Excellent, I wouldst read that blog!

Hannah: It’s called A Cookbook of Ice and Fire or something.

Edward: LOL
I would watch a cooking show with that Sam guy.
How about No Reservations type show set in Westeros?

Hannah: Wait, get back to your foodie awakening.
A tender tale of the blooming (onion) of youth.

Edward: OK, so I was always interested in food, but I think the real moment of revelation for me food-wise, was when I ate my first oyster. I think that’s when I actually became a food lover.

Hannah: nudge nudge

Edward: -_-

Hannah: wink wink

Edward: -_-

Hannah: Oh, a real oyster? Raw?

Edward: -_-
Yes. Because at first I really did not care for it.

Hannah: When?

Edward: I was about 13. I was a pretty conservative eater when I was a kid, but probably not more so than most kids — especially for that time — 1970s-1980s. Anyway, what happened is that I didn’t really like it, but somehow I liked the fact that I didn’t like it.

Hannah: Weird.

Edward: It was compelling. It tasted unfamiliar and strange, but I actually liked the fact that it was odd and not just immediately tasty like most foods I’d eaten to that point. So I started eating more oysters.

Hannah: Oysters are something I don’t like, though I’ve tried. There are some textures that I can’t take, even though I would like to eat teh foods

Edward: No, you don’t like oysters at all!
But that oyster incident touched off this chain reaction where I started eating and enjoying all these foods I previously wouldn’t touch. I think because I had finally discovered the idea of eating foods, not just for the simple enjoyment of familiar flavors, but also for the idea of novelty and complexity in flavor.

Hannah: Wait, what else did you try after?

Edward: Mostly seafoods — sushi.

Hannah: I wonder if that’s why you like all things separate, so you can taste each thing.

Edward: Yes, I like to taste each thing.

Hannah: But it seems like you’re limiting yourself, because the combos can be more than the sum of their parts.

Edward: I guess I like to know what I’m tasting?

Hannah: I think I like the idea of a perfect bite. That’s my holy food grail — sublimity.

Edward: Ah, yes.
I think I like purity

Hannah: Yes.

Edward: Like, the Platonic ideal of a food. A perfect peach.

Hannah: I like that too, but it’s not as compelling to me as the idea of that perfect peach combined with brown sugar cream oats and butter in the perfect cobbler.

Edward: Delicious!
Yeah, I wonder if those are the two basic approaches to food?

Hannah: Hmm, interesting!

Edward: When you watch food shows, sometimes it’s all about “building flavors” and “depth.” But sometimes it’s about “simplicity” and “purity.”
Watching those Bourdain shows is interesting, because he goes all over the world and some cultures are more like one or the other. He’ll enjoy just sitting on a beach and eating fish that was brought out of the water moments before, or eating some crazy cassoulet that took a week to make.

Hannah: And then some crazy grandma stew.
Ah, yes, the same.

Edward: Right.

Hannah: No offense to crazy grandmas!

Edward: Hm!
I enjoy both of those types of experiences, but I guess I favor the “simplicity” type.
And you are the crazy grandma.

Hannah: Yes.

1. Zingerman’s Deli, a legendary foodie Mecca in Ann Arbor, Michigan. They make a corned beef that is literally capable of inducing tears of joy.
2. Reference to Gogol Bordello’s “American Wedding.” “Have you ever been to American wedding? Where is the vodka, where is marinated herring?”
Zingerman’s Deli, a legendary foodie Mecca in Ann Arbor, Michigan. They make a corned beef that is literally capable of inducing tears of joy.
Reference to Gogol Bordello’s “American Wedding.” “Have you ever been to American wedding? Where is the vodka, where is marinated herring?”